Spicy Ginger-Peachy Salsa

This would be good with chicken or turkey.  Also as an appetizer over a block of room temperature cream cheese, on a plate with rice crackers.

5       peaches

1/2c  walnut pieces

1 lg   sweet onion

3       stalks celery

1/3c  candied ginger

Zest of 1 lemon

2-3T lemon juice

1 med  poblano pepper

2       cinnamon sticks

1/2c water

1c     raisins

2T    brown sugar

1T    balsamic vinegar

Bring a 4qt. pot of water to a rolling boil.  Drop the peaches in one at a time, turn and keep submerged 1 minute.  Take out and put in a bowl of ice water to chill.  Halve and quarter, then peel and chop.

Dry toast the walnut pieces in a heavy pan, for a few minutes stirring.  Take off heat, cool a minute then add 1T butter, chopped or sliced:  onion, celery, ginger, poblano pepper.  Add cinnamon sticks.  Stir together, cover on low heat for just a few minutes.  Add water, raisins and the chopped peaches.  Simmer 15-20 minutes - add sugar and vinegar the last 5 minutes.  Store in covered glass bowl for a week or so in the refrigerator. . .OR. . .fill clean pint jars with the bubbling-hot salsa.  Top with rubber seal lids, screw caps tight.  Listen for the ->ping<- . . .Lin